Chicken with 40 cloves of garlic made with thighs, or all dark meat, ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free. A recipe classic simply because it’s damn good.
You’ve heard of chicken with 40 cloves of garlic. You’ve no doubt seen countless iterations of this recipe. So you’re probably wondering why you should try this recipe instead of any of the hundreds and hundreds of other chicken with 40 cloves of garlic recipes in existence. Perhaps you ought to let those who’ve made this recipe answer that question. Take a look at their comments beneath the recipe. We’re pretty certain they speak volumes. Stuff like “Pure perfection.” “Everyone—kids and adults—loved this dish.” “If you love roasted chicken and sweet, nutty, soft, and sticky roasted garlic, you’ll love this recipe.” “I thought the recipe was going to be labor-intensive, but boy, was I wrong!” That’s what folks are saying about our chicken with 40 cloves of garlic recipe. Sorta makes you want to try it, doesn’t it? Originally published February 15, 2016.–Renee Schettler Rossi
How To Peel Garlic Pronto
If the only thing standing between you and making this chicken with 40 cloves of garlic recipe is your dread of peeling the stubborn papery husks from dozens of cloves of garlic, hear us out. All you gotta do is grab a metal bowl, take a head of garlic, and, using your fingers, pry the cloves apart. Drop the individual cloves of garlic in the bowl with their papery husks still secure. Place the lid on the bowl or cover it with another metal bowl. Grab it firmly with both hands and shake, shake, shake like your dinner depends on it. It will be loud. Keep shaking. Vigorously. Shake for at least 15 seconds and, if your biceps can stand it, up to 30 seconds. Now take a peek. Your cloves of garlic will have magically lost their papery husks. (A few cloves may be only partially peeled. If this is the case, shake for a little longer.) You’re welcome.
Chicken with 40 Cloves of Garlic
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4 to 6
- 2 tablespoons unsalted butter (1 oz)
- 2 tablespoons olive oil
- 8 small bone-in, skin-on chicken thighs (2 1/2 lbs)
- Kosher salt and freshly ground pepper
- 40 cloves garlic, peeled but left whole
- 1/4 cup dry white wine
- 3/4 cup homemade chicken stock or canned chicken broth
- 6 red-skinned potatoes (3/4 lb), scrubbed but not peeled, cut into 1- to 1 1/2-inch chunks
- 6 fresh thyme sprigs (or substitute rosemary)
- 1. Preheat the oven to 350°F (180°C).
- 2. In a large, heavy-bottomed pan over medium-high heat, toss in 1 tablespoon butter and 1 tablespoon olive oil and heat until the butter melts. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer the chicken, skin side up, to a roasting pa or a 9-by-13-inch (23-by-33-centimeter) baking dish as it’s finished. Do not wipe the pan clean. Keep the pan over medium-high heat.
- 3. Toss the garlic in the pan and cook, stirring or shaking the pan often, until lightly browned and beginning to soften, 2 to 3 minutes. (If you’re worried about the garlic scorching, you can always turn down the heat to medium-low.) Using a slotted spoon, scatter the garlic evenly over the chicken. Keep the pan over medium-high heat.
- 4. Add the wine to the hot saucepan, scraping up any browned bits on the bottom of the pan, and bring to a simmer. Cook until the liquid reduces by half, about 2 minutes. Add the stock and return to a simmer. Add the remaining 1 tablespoon butter. When the butter has melted, season well with salt and pepper and stir to combine. Carefully pour the sauce all over the chicken and garlic.
- 5. In a bowl, toss the potatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Tuck the potatoes in the baking dish all around the chicken. Scatter the thyme sprigs over the top.
- 6. Roast until the potatoes are fork-tender and the chicken is cooked through (the chicken juices should run clear and no trace of pink should remain when you slice into it), 35 to 55 minutes, depending on the size of your spuds and chicken. If the chicken is done but the potatoes aren’t yet sufficiently tender, simply transfer the chicken to a plate, cover loosely with foil, and return the pan with the potatoes to the oven.
- 7. If desired, skim the fat from the surface of the pan juices. Transfer the chicken and potatoes and garlic cloves to individual plates or a platter, spooning the pan juices over and around the chicken.